How to make orange/ dalanghita
wine?
Ingredients:
1 dozen medium-sized dalanghita
or naranghita or orange
2 milligrams sodium metasulfite
sugar
1/8 teaspoon yeast
Procedure:
Prepare the juice
1.
Wash
oranges thoroughly
2.
Cut
crosswise and gently squeeze out the juice with an orange squeezer or juicer.
3.
Strain
out course pulp and seeds by passing
juice through a muslin bag (katsa)
4. Test the sugar content of the juice with a
hydrometer (check sugar content against a composition
table. You can consult your favorite
chemistry professor about this)
5.
Add enough sugar to make 22° - 24° Balling for a
dry wine of medium alcoholic content and 32º-33º Balling for one that will
contain a small amount of sugar after formulation is complete.
Ø
To prepare : 22° Balling▬ 1.1 cups sugar/ 4.4 cups water;
24° Balling▬ 1.2 cups sugar/
4.8 cups water;
32° Balling▬ 2.1 cups sugar/ 4.3 cups water;
33° Balling▬ 2.2 cups sugar/
4.4 cups water;
Pasteurize
wine:
(1)
Transfer wine to final containers. Seal and
Pasteurize at 60°-72° C (140°-160° F) for 20 minutes. Be sure to place bottles
on rack and keep submerged in hot water. Seal tightly and invert to heat the
lids further.
(2)
Cool, label, date and store.
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